Leftover ham goes Italian in this 25-minute meal for four.
cups uncooked penne or mostaccioli pasta (6 ounces)
cup sliced zucchini
cup sliced yellow summer squash
cups cubed fully cooked ham
cup reduced-fat Italian dressing
cup chopped fresh basil leaves
cup shredded Parmesan cheese
Coarsely ground pepper, if desired
Cook pasta as directed on package, adding zucchini and yellow squash during last 3 to 4 minutes of cooking; drain.
Return pasta mixture to saucepan; add ham and dressing. Cook over medium heat, stirring occasionally, until hot. Sprinkle with basil, cheese and pepper.
We recommend reduced-fat Italian dressing because it clings very well to the pasta, vegetables and ham. In regular Italian dressing, the herbs and spices often separate and sink to the bottom of the bottle.
Select small zucchini, which are younger, more tender and have thinner skins. Look for skins that are blemish free with a vibrant color.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:2 Starch; 3 Vegetable; 2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.